You see, because of pasta’s starch structure, as well as the extrusion process (which turns dough into pasta shapes), pasta is an unusually dense product that is less susceptible to digestive enzymes, and therefore has a fairly low GI.

It’s also made out of durum wheat, which is much different from the starch in white rice or white bread. The protein in durum wheat creates a structure that helps keep your blood sugar steady (that’s good!) and doesn’t lead to weight gain (that’s awesome!).

Gui Alinat is a Tampa, Fla.-based American Culinary Federation Certified Executive Chef, published food writer, and the owner of Artisan Boutique Catering. He is the author of "The Chef's Repertoire," and "Eat More, Burn More."
Born, raised and classically trained as a chef on the Mediterranean coast of France, he traveled extensively, working in restaurants around the world.
Chef Gui promotes ...